Cookery

Zucchini Salad

INGREDIENTS

FOR THE ZUCCHINI 1 1/2 lb. (about 3) zucchini, quartered and thinly sliced 1/2 tsp. kosher salt

FOR THE DRESSING 3 tbsp. mayonnaise 1/3 c. whole Greek yogurt 4 tsp. Dijon mustard 1 1/2 tsp. honey 1/4 c. mint leaves, finely chopped Juice and zest of ¼ lemon 1/2 tsp. freshly ground black pepper 1/2 tsp. kosher salt

FOR THE PICKLED SHALLOTS 1 large shallot, minced Juice of ¾ lemon 1/2 tsp. granulated sugar 1/2 tsp. kosher salt

FOR ASSEMBLY 1 (15.5-oz.) can chickpeas, rinsed and drained Crumbled feta, for serving Crushed red pepper flakes, for serving

DIRECTIONS

1. In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well.

2. Meanwhile, make dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined.

3. Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let sit 10 minutes.

4. Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.

Recipe from Junie Xie